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My review
Chocolate Pavlova
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Olga D
"Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate."
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Ingredients
2 h 50 m servings 402Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 275 degrees F (135 degrees C).
- Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
- Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
- Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 2427 Ratings
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Most helpful positive review
5/18/2006
Oh my, this is the best!!! Absolutely beautiful to place on any table. Easy to make and soooo impressive to serve. Thanks for sharing this recipe. Don't be intimidated by this recipe, its easy a...
Most helpful critical review
9/23/2008
I have made pavlovas for years and was keen to try this but it was a disaster, I knew it was going to spread because after adding the chocolate it lost it's stiff texture and became too soft and...
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5/18/2006
Oh my, this is the best!!! Absolutely beautiful to place on any table. Easy to make and soooo impressive to serve. Thanks for sharing this recipe. Don't be intimidated by this recipe, its easy a...
6/13/2006
This turned out to be a very delicious desert; however, when baking, it did not stay in an 8" circle. After the l l/2 hours it had spread to over a foot and down over the edge of the cookie she...
9/23/2008
I have made pavlovas for years and was keen to try this but it was a disaster, I knew it was going to spread because after adding the chocolate it lost it's stiff texture and became too soft and...
4/9/2007
This was easy, looked elegant and tasted great! Be careful to not overbeat the eggs and mold the sides high as it does spread. I let mine cool in the open oven for an hour then transferred to ...
4/29/2009
The flavor was great, but like others, mine spread out a lot. This was my first attempt at a pavlova. I thought it might help with the spreading issue so I let the chocolate cool a little befo...
10/15/2008
Oh wow. This was a complete disaster. Not saying this isn't a great recipe, just that it was pretty hard for me, who has little experience with beating eggs, to get right. I beat the eggs for ...
3/1/2007
This was fantastic. Everyone loved it and it has this very rich, distinguished, yet delicate flavor. I made it for a dinner party and it was very impressive. Do not over bake. (This was my one m...
8/8/2010
If you're used to a traditional Pavolva, then this will disappoint--the chocolate does cause it to spread a little, so the result doesn't have the same height, and it has a bit more of a chewy t...